Creamy Egg Salad with Greek Yogurt
This light and creamy egg salad recipe uses Greek yogurt instead of mayonnaise for a healthier, protein-packed twist on a classic, perfect for a quick lunch or snack.
For 2 servings
Prepare Eggs: Peel the cooled hard-boiled eggs. You can either finely dice them or use a fork to mash them to your desired consistency in a medium mixing bowl.
Chop Vegetables: Finely chop the fresh chives and dice the celery stalk into very small pieces. Add them to the bowl with the eggs.
Create Dressing Base: In a small separate bowl, whisk together the plain Greek yogurt, Dijon mustard, fresh lemon juice, iodized salt, and black pepper until smooth.
Combine Ingredients: Pour the yogurt dressing over the chopped eggs, chives, and celery.
Gently Mix: Using a spoon or spatula, gently fold all the ingredients together until the eggs are evenly coated and everything is well combined. Be careful not to overmix, which can make the egg salad too mushy.
Season and Chill: Taste the egg salad and adjust seasoning with more salt, pepper, or a tiny squeeze of lemon juice if needed. Stir in the paprika for color and a hint of flavor.
Serve: For best flavor, cover the bowl and refrigerate for at least 15-30 minutes to allow the flavors to meld. Serve chilled on whole-grain toast, in lettuce cups, with crackers, or as a sandwich filling.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Perfect Hard-Boiled Eggs: For easy-to-peel eggs, place them in a pot, cover with cold water by an inch, bring to a rolling boil, then turn off heat, cover, and let sit for 10-12 minutes. Immediately transfer to an ice bath for 5 minutes before peeling.
- 2Texture Control: For a chunkier egg salad, simply dice the eggs. For a creamier, smoother texture, mash them thoroughly with a fork before adding other ingredients.
- 3Chill for Flavor: Allowing the egg salad to chill in the refrigerator for at least 30 minutes before serving significantly enhances the flavors as they meld together.
- 4Storage: Store leftover egg salad in an airtight container in the refrigerator for up to 3-4 days.
Adapt it for your goals.
Herbal Twist
Add 1 tablespoon of finely chopped fresh dill or parsley along with the chives for an extra layer of fresh herbaceous flavor.
Spicy KickSpicy Kick
Introduce a pinch of cayenne pepper or a dash of hot sauce to the dressing for those who enjoy a little heat.
Crunchy Add insCrunchy Add-ins
Fold in 1/4 cup of chopped pickles (dill or sweet) or toasted pecans for additional texture and flavor.
Why this is on our healthy list.
High in Protein
Eggs and Greek yogurt are excellent sources of lean protein, essential for muscle repair, satiety, and overall body function.
Rich in Nutrients
Eggs provide vital nutrients like Vitamin D, B12, choline, and iodine, while Greek yogurt offers calcium and probiotics for gut health.
Lighter Alternative
Using Greek yogurt instead of mayonnaise significantly reduces the fat and calorie content, making it a healthier option without sacrificing creaminess.
Frequently asked questions
Yes, you can use low-fat or fat-free Greek yogurt, but full-fat will yield a creamier texture and richer flavor. Adjust consistency as needed.
